Cover image for The big book of casseroles : 250 recipes for serious comfort food
The big book of casseroles : 250 recipes for serious comfort food
Vollstedt, Maryana.
Personal Author:
Publication Information:
San Francisco, Calif. : Chronicle Books, 2000.
Physical Description:
x, 310 pages : illustrations ; 21 cm
General Note:
Includes index.
Subject Term:
Format :


Call Number
Material Type
Home Location
Item Holds
TX693 .V65 2000 Adult Non-Fiction Open Shelf
TX693 .V65 2000 Adult Non-Fiction Open Shelf
TX693 .V65 2000 Adult Non-Fiction Open Shelf

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Bubbling cheese, golden bread crumbs, tender vegetables, and succulent meats - what's not to like about casseroles? Comfort food just doesn't get any cozier, or more convenient. Now, thanks to Maryana Vollstedt, busy cooks don't have to call up Mom in order to make delicious one-dish meals for family and friends. The Big Book of Casseroles boasts over 250 recipes (including low-fat and vegetarian dishes), plus handy planning, freezing, and storage tips. For hot-from-the-oven dinners equally at home in the dining room or on the kitchen table, cooks need look no further than The Big Book of Casseroles, because serious comfort food never goes out of style.

Author Notes

Maryana Vollstedt is the author of more than a dozen cookbooks, including "The Big Book of Casseroles", "What's for Dinner?", and "Pacific Fresh". She lives in Eugene, Oregon.

(Bowker Author Biography)

Reviews 1

Publisher's Weekly Review

Vollstedt's (What's for Dinner?) reliable collection of robust food encompasses many ethnicities (Seafood Lasagna, Baked Tandoori Chicken on Lentils, Spicy Beef Enchilada Casserole). Recipes are clearly written and carefully worded, and chapters are divided easily by ingredients (seafood, poultry, etc.). Many dishes rely heavily on cheese and other dairy products (California Casserole uses 2 cups of sour cream and 4 cups of Monterey Jack; Italian Potato Casserole incorporates 2 cups of mozzarella and 1/3 cup grated Parmesan), but Vollstedt compensates with a chapter on low-fat casseroles that includes Spinach, Parmesan Cheese, and Rotini with Pine Nuts, Brown Rice and Broccoli, and Greek Meatballs in Tomato-Yogurt-Mint Sauce made with ground lamb. Vollstedt stretches the definition of casserole to incorporate Tangy Baked Shrimp, Turkey Loaf and Baked Sweet Potatoes (the latter two are cooked separately but served together) and a whole chapter of gratin recipes. An introduction with instructions for making the basic components, freezing casseroles at different stages and reducing fat and calories rounds out this solid effort. (Jan.) (c) Copyright PWxyz, LLC. All rights reserved



Excerpt seafood stew The focus of this stew is on seafood, which is baked in an herbed tomato sauce. This is a fun supper to share with friends. Serve with warm foccacia, followed by ice cream with toppings for dessert. SERVES 6 TO 8 3 tablespoons butter or margarine 1 large yellow onion, chopped 2 cloves garlic, minced 3 tablespoons all-purpose flour 2 cans (28 ounces each) whole tomatoes, juice from can included, lightly pureed in food processor 1.5 cups chicken stock 1/2 cup dry white wine 1 bay leaf 1 teaspoon dried basil 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme 3/4 teaspoon salt Freshly ground pepper to taste 1 cup chopped fresh parsley 1 pound scallops or white-fleshed fish, such as snapper, flounder, or cod, cut into bite-size pieces 1 pound large shrimp, peeled and deveined 1.5 pounds fresh clams in shells, well scrubbed PREHEAT oven to 400°F. In a Dutch oven over medium heat, melt butter. Add onions and garlic and sauté until tender, about 5 minutes. Add flour and stir until bubbly. Add tomatoes, broth, wine, seasonings, and parsley and simmer, 5 minutes. BAKE, uncovered, about 30 minutes. Add scallops or fish and bake, covered, 10 minutes. Add clams and shrimp and bake, covered, until shrimp has turned pink and clams have opened, about 10 minutes longer. (Discard any clams that do not open.) Ladle into bowls. mediterranean chicken The five basic Mediterranean food items are simple and readily available--olive oil, garlic, fresh basil, tomatoes, and lemons. This recipe incorporates them all along with onion and red bell pepper for a delicious chicken entrée. SERVES 4 1 chicken (3 to 3.5 pounds), quartered or cut into serving pieces MEDITERRANEAN MARINADE Juice of 1 lemon 2 tablespoons olive oil 2 cloves garlic, minced 2 tablespoons chopped fresh basil, or 1 teaspoon dried basil 1/4 teaspoon dried oregano 3/4 teaspoon salt Freshly ground pepper to taste 1 onion, cut into wedges 1 red bell pepper, seeded and cut lengthwise into eighths 3 plum tomatoes, seeded and cut into wedges 10 pitted kalamata or canned black olives Chopped fresh parsley for sprinkling on top Fresh basil leaves for garnish PLACE chicken in a 9-by-13-inch baking dish lightly coated with cooking spray or oil. MAKE THE MARINADE: In a small bowl, mix all of the marinade ingredients together. POUR marinade over chicken. Turn to coat, cover, and place in refrigerator for 2 or 3 hours, turning once. Bring to room temperature 1/2 hour before baking. In the meantime, preheat oven to 350°F. ARRANGE onion, red pepper, and tomatoes around chicken. Spoon marinade over vegetables. Bake, uncovered, basting several times, until chicken is no longer pink in the center and vegetables are very tender, about 1 hour. Add olives and bake 10 minutes longer. Transfer chicken and vegetables to a platter. Sprinkle with parsley and garnish with basil leaves. NOTE: The marinade is also good on lamb. succotash This popular southern dish of corn and lima beans was first introduced to early European settlers by the Indians. Red bell pepper has been added for flavor and color. For a richer dish, use half-and-half instead of milk. Serve with grilled sausage. SERVES 6 1 cup water 1.5 cups fresh lima beans, or 1 package (10 ounces) frozen lima beans, thawed 1.5 cups fresh corn kernels, or 1 package (10 ounces) frozen corn, thawed 1/4 cup chopped red bell pepper 1 tablespoon butter or margarine 1/2 cup chopped yellow onion 1/2 cup milk or half-and-half 1/4 teaspoon salt Freshly ground pepper to taste 1/2 teaspoon sugar 2 tablespoons snipped chives PREHEAT oven to 350°F. In a medium saucepan over medium heat, bring water to a boil. Add beans and cook, uncovered, about 5 minutes. Stir in corn and bell pepper and cook until vegetables are tender-crisp, about 3 minutes longer. Drain and place in a 2.5-quart casserole dish lightly coated with cooking spray or oil. IN the saucepan over medium heat, melt butter. Add onion and sauté until tender, about 5 minutes. Stir in milk, seasonings, and sugar and simmer for 2 minutes. Pour over vegetables. BAKE, uncovered, stirring once, until slightly thickened, about 40 minutes. Sprinkle with chives before serving. Copyright © 2000 Maryana Vollstedt. All rights reserved.

Table of Contents

Introductionp. viii
The basicsp. 1
Casserole Tips
Techniques and Helpful Hints
Cooking Terms
Lightening Up
Basic Recipes
Seafood casserolesp. 25
Poultry casserolesp. 69
Meat casserolesp. 117
Vegetable casserolesp. 165
Baked pastasp. 206
Grain and legume casserolesp. 227
Gratinsp. 253
Low-fat casserolesp. 277
Indexp. 297
Table of equivalentsp. 310